Opened at the end of 2025, Bar Sandøy is the new Milanese meeting place that expands the universe of Røst. In via Melzo 3. In the heart of Porta Venezia, an informal and vibrant place takes shape where “glass poured, shared plate” becomes an invitation to discovery.
Sandøy was born as a first port of call, an urban port that dialogues with Røst, maintaining the same care for the guest and the same attitude to spontaneous conviviality. Open in the evening, it is a safe haven for the palate, both for the food to share and for the wine, carefully selected. From 6 pm to midnight (Tuesday–Sunday), without reservations.
Designed to stop even “standing”, taste more bites and let yourself be guided by the right glass.
Sandøy – Røst, an archipelago of wine and food stories
The name already says it all. Sandøy is a small uninhabited island in the Lofoten Islands, opposite Røst: Pietro Querini was shipwrecked here in 1432, an episode that gave rise to the tradition of cod between Norway and Italy. A historical thread that today translates into direct dishes, clear flavors and a cuisine that favors barbecue, seasonality and raw materials.
Entrepreneur Hippolyte Vautrin tells us:Sandøy and Røst as a Milanese archipelago, different but complementary experiences, united by the idea of hospitality as a “safe haven”.
Processed bites, embers and artisanal wines
Fast, dynamic, free: Bar Sandøy. The inspiration is that of Basque pintxos bars: creative micro-dishes (3–15 euros) to be combined with a glass (from 7 euros), with a precise identity figure—the barbecue.
Vegetables and proteins (fish, shellfish, squid and some cuts of meat) are enhanced by essential and precise cooking. Among the dishes already destined to become classics: cod in carpione, chunks of chimichurri chicken and ginger, razor clams with smoked butter and fatty sheep’s garlic. The menu remains alive, with frequent off-menus and seasonal rotations.
Something more
How did the idea of Bar Sandøy’s kitchen come about and how does it connect to the Røst style?
“Affinities are declared in the name. Sandøy and Røst are a tribute to creamed cod, an iconic dish and a symbol of dialogue and discovery. We like to think of them as a Milanese archipelago: Sandøy is the first landing, Røst the longest journey. The rhythm changes, the care for the guest remains.”
Hippolyte Vautrin
The evolution towards barbecue: how did it happen?
It is a return to the essential. After years of technical cooking, I felt the need for a primary gesture. Barbecue does not simplify: it synthesizes control, respect for the material and attention to detail, with a more instinctive language.”
The chef, Pier Maria Trischitta:
The choice of wines: natural or not only?
The menu is curated by Andrea Cigalotti: a constantly evolving selection of Italian and international winemakers, often young. No rigid distinction between bottles and pouring: everything can be served by the glass. “I prefer to call them artisanal wines,” explains Andrea, “to enhance the work of the winemaker.”
Are there any pairings designed with dishes?
There is no fixed pairing, but the team recommends tailor-made glasses based on the dishes and tastes of the guest, maintaining freedom and dialogue.
How often will the menu change?
The menu is designed to be alive: seasonality, market and inspiration guide the rotations. Some dishes change often, others remain as staples.
The restaurant
The interior design, signed by Vudafieri-Saverino Partners, interprets the memory of the place with a contemporary look. Red, black and earthy tones dialogue with the floors and walls of the 60s of the previous store.
Steel beams become support for a collection of European posters; plywood and laminate furnishings recall the aesthetics of post-war bars. As Tiziano Vudafieri explains, the project renews without losing authenticity, just like the kitchen.
Useful information
Bar Sandøy – wines and bites
Via Melzo 3, 20129 Milano
Opening: Tuesday-Sunday 6:00 pm – midnight (closed on Mondays)
Contacts info@barsandoy.com – no reservation
Website: www.barsandoy.com | Instagram: @barsandøy